Warning: this is a clip from last year, shot with my web cam, and was never posted here with the other “bad old” clips due to audio problems. I had a few fans of my original blog asking for it (demanding to be more accurate), so I simply did a new voiceover and decided to post it as is.
This video’s horrible production value (I almost called this post “The Blair Witch Potato”) is more than made up for in that this really is a great recipe and technique. I really love potato gratins, but the thing I don’t enjoy, especially when I’m in a hurry is the slicing and layering. This video recipe shows you a shortcut method to achieve a very similar final product with much less work. You’ll have to watch to see how this is achieved since I don’t want to spoil the suspense and tension of the clip (unlike “Blair Witch” which we all knew was staged, and there weren’t really any ghosts).
You can use any cheese in this dish, of course, but I think a nice sharp cheddar is the way to go. I used a beautiful hunk of English Farmhouse Cheddar and it was great. Especially with the apple and shallot reduction that went over the pork loin I served with these potatoes. Also, I used low fat 1% milk for this dish. I would resist the temptation to use cream in this, as I think it makes it this recipe too rich. Enjoy!
6 russet potatoes
2 cups milk
3 green onions
6 oz. cheddar cheese
4 tbl butter
salt and pepper to taste
*Bake at 400F until golden brown, about 20-30 minutes